Game And Flames

Beautiful elevenses spread from the other week for our good friends over at , set against the gorgeous backdrop of .

A full spread of delicious savouries and sweet treats — something a little different from our usual line-up, but we love switching things up from time to time.

While we specialise in open fire catering, there’s so much more to what we offer.

THE GROOMS COOKOUT

Hosted by YETI. served by Game And Flames.

Set of photos from the amazing event we were asked to cater for earlier this week. We fed the grooms at badminton and some other wonderful folk, It was a perfect evening, a laid-back casual affair of open fire cooking, beer, and great company.

Thank you to &
for thinking of us and trusting us to deliver this amazing event for the teams at Badminton.

Also, big thanks to my team for making it work




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Really looking forward to heading back to the Live Cooking Theatre this year with BASC

Who's coming?

I’ll hopefully be cooking over a tabletop BBQ and sharing some proper field to fork game recipes, with loads of tips you can take home and actually use. Come and say hello, and let me know if there is anything in particular you would like.

Thanks to and for the 📷

THE KOREAN PHEASANT BURGER

Crispy pheasant breast in our signature buttermilk batter

-Gochujang, hot honey and mayo

-Proper kimchi

-Shredded iceberg

Honestly, it is unreal.

UK HOSPITALITY VAT

UK hospitality is hit with a 20% VAT rate, one of the highest in Europe. Meanwhile Ireland has moved to a reduced rate for hospitality to protect jobs, tourism, and local businesses.

This is not a level playing field. Many hospitality businesses are already on their knees or closing.
A 20% VAT burden forces prices up, squeezes margins, and makes it harder to invest, hire, and survive.
For many of us, customers expect pricing that is effectively treated as zero rated, so we cannot simply add 20% on top without losing work. That leaves businesses absorbing VAT, and because of how this trade works, we often cannot recover VAT in a way that makes the numbers stack up.

The government should act now and reduce VAT on hospitality. A cut would keep businesses open, protect jobs, and support the wider economy through increased trade and tax revenue elsewhere.

If you work in hospitality, events, catering, pubs, restaurants, or tourism, please share and tag someone who needs to see this.

Cai

Game and flames.

EventsIndustry SmallBusinessUK Restaurants Pubs FoodBusiness TourismUK SaveHospitality

A Huge thank you again to all my friends and family who have taken the time to vote. It is an incredible honour to be nominated for this award.

To be recognised for the passion I have for promoting wild game genuinely means a lot.
If you have 30 seconds spare and feel I am worthy, I would be truly grateful for your vote.

https://eatgame.co.uk/eat-game-awards/voting/

Cai

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I don’t really know what to say other than… thank you.

To be nominated for the champion of champions personally is a huge honour, and it’s genuinely took me back. For the last 17 years I’ve been promoting game in every way I can think of online TV, magazines, articles, live demonstrations and most of all cooking game for the public and encouraging more people to try it.

Pushing game has been my life and my passion for a very long tome, so to be recognised like this means more than I can put into words.
If you’ve ever supported what I do, shared a post, come to an event, tried a dish, or backed the message, I’d be massively grateful if you could take 30 seconds to vote for me.
Vote here:

www.eatgame.co.uk/eat-game-awards/voting/

Sometimes you’ve just got to make do with what you’ve got.

Breaking down a few roe haunches from Lincolnshire game, at the back of the BASC Game Fair theatre last summer, no chopping board available… no problem.

Images by

WILD GAME TERRINE 🦆

Delicious game terrine made for Christmas, using wild game I’d shot from our little syndicate here in East Sussex.

Made 2 x 7 inch terrines

Ingredients:-

Streaky bacon for tin.

500g mixed game (this batch: teal, woodcock, pigeon & pheasant)
300g free-range pork mince
100g pork fat
1 tsp mace
2 garlic cloves, finely chopped
1 shallot, finely diced and softened.
A splash of whisky
1 egg
60ml double cream
1 tsp thyme, chopped
1.5 tsp sage, chopped
2.5 tsp salt
1 tbsn of maple syrup
1 tsp white pepper
Small handful of pistachios & dried cherries

Method

Mix everything together, cover, then chill for at least 4 hours (overnight is even better).
Line a terrine dish (or small rectangular loaf/cake tin) with streaky bacon.
Pack the mixture in tightly. Fold over the bacon, cover with foil.
Place the terrine in a deep tray and add hot water until it comes halfway up the dish.
Bake at 150°C for ~75 minutes.
Cool completely before unwrapping.
To finish, I topped mine with a caramelised orange slice and sage leaves.
Served with Christmas chutneys, selection of cheese and toasted sourdough, a delicious festive starter. 🎄🔥🦆🕊️🦌